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RORY O'CONNELL PREPARES A MIDDLE EASTERN FEAST
Interested in Middle Eastern food? The name to be familiar with is
Ottolenghi or so I was informed on a recent visit to Ballymaloe Cookery School to attend a Middle Eastern cookery course. Yotum Ottolenghi is an Israeli-born cookery
writer and chef-patron based in London.
Ottolenghi’s style is rooted in, but not confined to his Middle Eastern
upbringing. His particular skill is in
marrying the food of his native Israel with a wider range of incredible
textures and flavours from Syria, Turkey, Lebanon, Iran and Armenia - but with
a western twist. Born in Jerusalem he
moved to London in 1997 to train at Le Cordon Bleu culinary school for six months. He worked in
London as a pastry chef for a few years before setting up his first gourmet
deli in 2002 aiming to sell the best take away food in London both sweet and
savoury. Three more delis followed and
one formal restaurant Nopi opened in 2011.
TWO PLATTERS OF OTTOLENGHI'S ROAST CHICKEN
WITH SAFFRON, HAZELNUTS AND
HONEY GARNISHED WITH CHOPPED
SPRING ONION
My first introduction to an Ottolenghi recipe was by Rory O'Connell on the first day of the course.
Darina Allen and her daughter-in-law Rachel Allen are the public faces of Ballymaloe Cookery School but
Darina’s brother Rory is the hidden gem. He has just published an excellent cookery book 'Master It' and
is an inspiring teacher and chef. Precise
and informative he imparts knowledge to students with passion and enthusiasm. He taught us how to fillet a whole chicken and then
demonstrated how to cook Ottolenghi’s roast chicken with saffron,
hazelnuts and honey. I was transported
from East Cork to the Middle East as the spices sizzled and exotic aromas
filled the air. Rory prepared dishes from around the Mediterranean, from Moroccan Harira Soup to Hummus Bi Tahina, from radish
and broad bean salad with green tahini sauce to roast peppers with chickpeas
and fresh goat’s cheese.

BAKLAVA
APRICOTS, ALMONDS AND PISTACHIOS
Desserts in
the Middle East are extremely sweet.
Rory prepared a Baklava which is a rich sweet pastry made with layers of
filo pastry filled with chopped nuts, sweetened with syrup or honey. It is characteristic of the cuisines of the
former Ottomon Empire but is also found in Asia.
Darina Allen
and Rachel Allen provided subsequent demonstrations. Darina prepared a Syrian dessert of apricots,
almonds and pistachios in sweet syrup.
It was intensely sweet and Darina advised to serve it with a rich
chocolate cake. A Tunisian orange cake
was popular with the students and many of them recreated their own versions in
the kitchen during practical work. I cooked mostly savoury dishes including Ottolenghi's roast chicken, lamb Shawarma and Moroccan Harira soup.
MOROCCAN HARIRA SOUP WITH LAMB, LENTILS AND CHICKPEAS
FRAGRANT SALADS
The exotic dishes included fragrant salads decorated with fresh flowers, dressed with pomegranate and molasses dressing. Darina produced a cool refreshing mint lemonade and a Lebanese cold cucumber soup. I learned names of many new dishes and ingredients including sumac which consists of crushed red berries from the sumac plant and za'atar which is prepared using ground thyme, oregano, marjoram mixed with toasted sesame seed and salt.
KITCHEN GARDEN AND ORCHARD
It was delightful to get outside to the cool kitchen garden and orchard for a break after a morning of frenetic activity in the kitchen. All the produce grown there is organic and is used by the cookery school. I visited the small dairy where the cookery school's five Jersey cows are milked each day. They provide the milk and cheese for the school. Huge hen houses contained a myriad of hens and chickens producing hundreds of eggs. The fish for the school is caught in nearby Ballycotton and is fresh and delicious. All ingredients used by students at the school are totally organic.
CLAUDIA RODEN'S KATAIFI PIE WITH CREAM FILLING
Fun was had on the second day of the course when Darina and Rachel recreated Claudia Roden’s (see previous Ballymaloe Litfest post) tasty dessert recipe Kataifi Pie
with a cream filling. Kataifi pastry, an ingredient in this recipe, is spun pastry
and needs to be teased and each strand coated in butter. Darina
and Rachel started the teasing process and when Darina tired Sorcha, one of the
excellent teaching assistants took over. It took
three of them to get the pastry to the required texture before cooking. Needless to say I did not try to recreate
this dessert in the kitchen. Two brave
men attempted it and succeeded admirably. It
is a delicious dessert but I think I will stick to baking something simpler. Ballymaloe Cookery School provides courses to suit everybody. From beginners to advanced there is a course to suit all pockets and timetables. I thoroughly enjoyed my time there and would highly recommend it.

DARINA, RACHEL AND SORCHA TEASING THE KATAIFI PASTRY
LABNEH (STRAINED YOGHURT CHEESE) WITH ANCHOVIES
EDIBLE FLOWERS FOR SALADS (ABOVE) AND PET DOVES (BELOW)
ARTICHOKES